Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Cuting out sugary foods and high fat snacks is an important way to improve your diet and help maintain good blood glucose levels. It helps to have alternatives available when you are feeling that urge to snack on something or when your levels dip and you just don't have time to make a meal. Having alternatives at the ready and achieving a balance are really important for long term success! It's okay to have an occasional sweet treat, but in all reality, those need to be kept at a minimum, and it's best to develop a taste for nutritionally sound snacks.
I had bought a lovely bone in pork loin roast prior to Christmas, which had been in the freezer since then as I just didn't get the chance to cook it. I remembered it at the weekend and decided to take it out. It was a lovely piece of meat. Perfectly sized for four people, or just us two with some nice leftovers.
It was a free-range bone-in loin of pork half roasting joint, skin on, with four rib bones. The chin bone had been removed, which makes for very easy carving. I didn't especially want the crackling this time so I trimmed it all off with a sharp knife and discarded it, leaving a nice layer of fat on the outside.
To be honest, I am never really quite sure what to do with the layer of skin. Over here they roast it until it is crisp and serve it as "Cracklin" . . . crisp and salty. I am not a huge fan of this. Probably because it isn't something I grew up with. It's also really difficult to get it as crisp as you want for eating purposes simply by roasting it. I think a lot of places actually deep fry it. We are staying away from that kind of thing in this house.
How I have always done my pork loin roasts is to make deep cuts into the roast, all over it at regular intervals, right down almost to the bottom, using a really sharp knife. My boning knife does a super job.
Then I take peeled cloves of garlic and stuff them into the meat. For a roast this size, I used four cloves. You cut them into slivers and then you start stuffing them down into the roast into the holes/slits you cut with your knife.
I use a chopstick for this. First I push in the chopstick, which makes the slit wider, and then I stuff in the garlic, pressing it down in with the end of the chop stick. I try to make it so the slivers end up a different spots inside the meat. Some I will push down all the way and others I will leave nearer the surface. Don't worry the holes close over when the meat cooks. You don't end up with a hole-pocked piece of meat, trust me.
After that I sprinkle it all over liberally with sea salt and freshly ground black pepper. And that's it. Just put it into the roasting dish/tin and roast it. Easy peasy.
I like to serve it with some mashed potatoes, cabbage, carrots, swede and gravy. With a bit of applesauce on the side, it makes for a beautiful meal. Sometimes I will make a fruity bread stuffing to serve along side as well. Its so tasty!
*A Simple Roast Loin of Pork*
Serves 4
Remove the meat from the refrigerator and allow it to come to room temperature. Preheat the oven to 200*C/400*F/ gas mark 6.
If your roast has the skin on it, using a really sharp boning knife, trim off the skin and discard, leaving a nice layer of fat. Using the tip of your boning knife, make deep cuts down into the meat, through the fat. Push a sliver of garlic down into each cut. Sprinkle all over liberally with salt and black pepper. Place into a small roasting tin/dish.
Roast in the preheated oven for 30 minutes per 500g/1 pound plus an additional 20 minutes. My roast took approximately 1 1/2 hours. The juices should run clear.
Serve hot cut into thick slices. (I like to cut in between the ribs. This is very easy to do, if the chin bone has been removed.)
Serve with applesauce and your favourite vegetables.
You can make a delicious
gravy with the pan drippings if you wish. Remove and discard all of the
fat, but 2 TBS of the fat. Put the the 2 TBS pork fat into a saucepan.
Add 2 cups hot stock (chicken) to the pan and scrape up all the brown
bits and meat juices. Heat the fat over medium heat and whisk in 2 TBS
of flour. Cook for about a minute. Slowly whisk in the pan
juices/stock. Cook, whisking constantly, until it bubbles and
thickens. Season to taste with salt, pepper and a bit of thyme if you
desire.
We had some of the leftovers today in Cuban Sandwiches. I have never been to Cuba, but this sandwich has always intrigued me. It has always looked incredibly delicious.
I did a search on Pinterest for a recipe. There was no end of recipes to choose from. I finally decided on one that I found on Saving Room for Dessert. Most of the other recipes I had looked at called for a layer of Salami, which I didn't have. This was simply layers of honey ham, roast pork, swiss cheese (I used a Dutch Maasdam), mustard and sour gerkins/pickles. I used ciabatta rolls. Buttered and pressed/weighted down and grilled in my iron skillet. YUM!
The leftover roast pork was perfect in this, with a nice hit of garlic, thinly sliced. My new favourite sandwich! Bon Appetit!
Celebrating the Royal Birth with PG Tips and some Scrummy Crisp Lemon Biscuits
Saturday, 24 August 2013
To celebrate the birth of the latest heir apparent to the British throne, PG tips has developed a new take on the traditional cuppa to wet the baby’s head – a ‘royal-tea cup’ cocktail.
Working with Rebecca Seal, drinks expert from Channel 4’s Sunday Brunch, the Fruit Cup style cocktail takes inspiration straight from the royal wedding day to combine details from the pair’s nuptials with quintessentially English ingredients, resulting in a rich and refreshing PG tipple packed full of Britishness and served in dainty tea cups.
Ingredients in a PG tips ‘royal-tea cup’ include:
- Strawberries – as a major crop in Cambridgeshire, these summery English berries are perfect to include as part of a royal celebration
- Rose petals – two new rose bushes were named after the happy couple and planted in the grounds of Windsor Castle and sugar roses were used to decorate their eight-tier wedding cake
- Sparkling wine – English sparkling wine was served to guests at the bride and groom’s wedding breakfast
- PG tips The Rich One – like red wine, all tea contains tannins, which gives drinks a wonderfully rich flavour. We’ve used PG tips The Rich One for its full-bodied taste
- Gin – a quintessentially British ingredient and, according to Rebecca Seal, the botanicals used to make gin (like juniper) perfectly complement the flavours in tea
- Cucumber – from a dainty finger sandwich at traditional afternoon tea
- Apple juice - from the fruit trees of the great British orchards
- Elderflower – from the hedgerows that line England’s green and pleasant land
- Mint - from English country gardens
PG tips Royal-tea Cup Cocktail Recipe:
To enjoy a very British punch in celebration of a potential future king, the below recipe makes 10-12 teacups or 6-8 longer drinks -
Ingredients:
- 6 British strawberries with the core removed
- A handful of fresh mint leaves, ripped
- 100ml freshly boiled water
- 1 PG tips The Rich One teabag
- 75g sugar
- 50ml freshly squeezed lemon juice (about 1 ½ lemons)
- ½ an unwaxed lemon’s rind, peeled and chopped
- 15ml elderflower cordial
- 100ml English apple juice
- 200-400ml gin
- 350ml soda water or sparkling water
- 350ml English sparkling wine (or cava)
Omit the gin and sparkling wine and use 150ml apple juice and 550ml soda water instead
Garnish:
- Lots of fresh ice in big chunks
- Slices of cucumber skin
- Rose petals
- Slices of strawberries
Step 1: In a pestle and mortar, roughly crush the strawberries and mint leaves together
Step 2: Mix the crushed mint and strawberries with the hot water, PG tips The Rich One teabag, sugar, lemon juice and rind then stir until all the sugar has dissolved. Leave to stand for 8-10 minutes, then strain, reserving the syrup
Step 3: In a large bowl or jug, mix the syrup with the elderflower, apple juice and gin to taste. (The mix can be chilled for a few hours at this point until ready to serve.)
Step 4: When ready to serve, add large blocks of ice, the soda water and sparkling wine. Stir gently to combine
Step 5: To serve, line teacups with a sliver of cucumber skin, shaved using a potato peeler, then fill the cup with fresh ice. Serve using a ladle
Step 6: Garnish with a red rose petal and a slice of strawberry in the shape of a heart
I did the non-alcoholic version of this delightful little tipple and we quite enjoyed! Except for the cucumber skins . . . I thought they added a bitter touch which I didn't like very much, so I got rid of mine . . . so did the Toddster.
Of course, you know we did more than drink. I had to make something to eat along with our little "tipple," and I baked some beautifully crisp lemon crisp biscuits! Celebrations always call for something REALLY special don't they? And these crisp little biscuits are just perfect for that!
This is a very, verrrrrry old recipe, gleaned from the cardboard covering of a package of margarine many years ago. My mother had ripped it off and it lay hidden in her red Co-op cookbook for many years. I cannot remember my mother ever baking these, but I have baked them many times.
The original recipe called for hard margarine, but I have always used butter. I figure if they add stuff and chemicals to make margarine hard etc., . . . I don't need it in my veins. I'd prefer to have natural vein cloggers.
These are a slice and bake cookie. I've never been able to get them to come out perfectly round, but that doesn't matter. They are crisp and sweet and buttery . . . with a hint of lemon as well as ginger, which is a perfect combination I think. I added the lemon sugar garnish a while back. It just made sense and was the nicest addition I thought.
So, what are you waiting for? Let's get baking!
*Lemon Crisps*
Makes 5 dozenWhen ready to bake rub the topping ingredients together until fragrant and preheat the oven to 190*C/375*F/ gas mark 5. Line several baking sheets with baking paper. Set aside.
Cut the rolls with a very sharp knife into 1/4 inch thick slices. Place these on the baking trays. Sprinkle each with a bit of the lemon sugar. Bake for 6 to 8 minutes until crisp and golden around the edges. Allow to cool on the baking sheets for several minutes before removing to a wire rack to finish cooling completely.
Store in an airtight container.
I was recently asked if I would like to participate in a Challenge put forth by the People from The Laughing Cow to create some scrumptious recipes using their Extra Light low fat cheese spread triangles and leftovers! You know me, I do love a good challenge and this recipe here today is the first which I have come up with for them.
We have a lovely girl staying with us at the moment from Spain. She is working at the hospital and so I have been making her a lunch to take with her each day. Today, in my quest to get away from sandwiches, I made her a deliciously different salad for a change.
One thing I love about the warmer months is Salads! We are no longer craving the hearty sustenance that we craved all winter but are longing for lighter, fresher flavors and ways to really incorporate as much of the fresh produce available at this time of year as we can!
I am a person who enjoys salads any time of year, but in the summer months we can get a bit more inventive with them, and pasta salads are a wonderful way to do that. A tiny bit heartier than a bit of lettuce and cucumber they go really well with all of our BBQ's, Picnics, Pot Lucks and outdoor eating!
Today I am sharing some of my absolute favorite pasta salads, each one designed to bring some flavor and flair to all of your warm weather meals! Quick, easy and yes, delicious!
Be sure to scroll down to the bottom to read all of my hints and tips for making this the best pasta salad season ever!
TURKEY, SOUR CHERRY, & ALMOND PASTA SALAD - This is a lovely main dish salad. I like to use farfalle (bowtie)pasta for this, whole wheat if I can get it It has the perfect shape to use in a pasta salad. Nice and open, but with a few little pleats to hold in the dressing.
And the dressing for this salad is delicious. A homemade poppy seed dressing that is lovely and tangy from fresh lemon juice, with a bit of punch from Dijon mustard and sweetness from creamy honey.
The salad itself boasts the inclusion of cubed cooked turkey breast. You could also use chicken if you don't have any turkey. Also in the mix are dried sour cherries for a bit of sweet tartness, sharp red onions, crunchy celery and salted almonds . . . and creamy tangy Gorgonzola cheese.
ITALIAN PASTA SALAD - This fabulous salad is a small batch salad designed to feed only two people, but can be very easily multiplied to feed more! Italian Pasta Salad is actually a pretty versatile salad. Basically you can add any Italian style ingredients you wish. I used a hard Italian Salami in this version, but you could also use bite sized bits of pepperoni!
Bocconcini, fresh peppers, basil, parsley, Parmesan cheese, tomatoes, artichokes, salami and a punchy Italian dressing complete the picture. You will want to use a nice corkscrew type of pasta that helps to hug in all of that tasty dressing!
BACON & TOMATO PASTA SALAD - All the flavors of your favorite toasted sandwich in a delicious salad! With fresh cherry tomatoes, crisp bacon, spring onions and celery.
Mix that with some fusilli and a punchy creamy dressing and you have a salad combination that goes with just about anything!
GREEK PASTA SALAD - This delicious salad embodies all of the elements of a good Greek Salad with fresh crisp cucumbers, ripe tomatoes, red onions, kalamata olives, plenty of parsley and a delicious red wine herbed dressing.
Oh, and pasta twists, which while not exactly traditional, make this a fabulously tasty and hearty salad! Don't have pasta twists? Use any other pasta that will work to hug all of that fabulous red wine herby dressing and hold it close!!
TEX MEX PASTA SALAD - with red and yellow cherry tomatoes, red onions, peppers, sweet corn, avocado, coriander and black beans! Add a zippy Tex Mex dressing and Bob's your Uncle! This salad goes well with all of your BBQ favorites!
I love to use Farfalle for this one. Add some cubed cooked meat or cheese and you can easily turn this fabulous salad into a delicious main dish salad!
PASTA SALAD WITH ROASTED ASPARAGUS & TOMATOES - This is a beautiful salad which I like to make each year which showcases this lovely vegetable beautifully. I quite simply adore roasted asparagus, and it shines in this simple and quick salad, which also contains roasted cherry tomatoes, and al dente farfalle pasta.
I make a simple dressing for it by mixing some lemon mayonnaise, ranch dressing and a bit of fresh basil pesto. Tossed together and garnished with some freshly grated Parmesan cheese you would be hard pressed to find a tastier salad!
CREAMY MACARONI SALAD - this simple salad which dresses up well with a bit of crunch and colour, which you get from the liberal use of fresh vegetables here . . . celery, carrots, radishes, onion and peppers . . .
The dressing for this tasty salad is not overly mayonnaise-y . . . it's lightened a bit with the use of salad cream, and some fresh and tangy lemon juice, with just a hint of sugar to counteract the tartness of the lemon so that it doesn't smack you in the face and make your jaws ache.
BUFFALO CHICKEN PASTA SALAD - This really is an excellent chicken salad. It does pack a bit of a punch. I only add the smaller amount of hot pepper sauce. (I used Chiloula) It is plenty hot with that, but if you are a lover of really hot and spicy, do add more!
In addition there is plenty of crunch from the use of celery & carrot and some sharpness from chopped spring onions. An added creaminess comes from a hint of blue cheese. This is a great way to showcase leftover cooked chicken in a most delicious way!
PASTA SALAD PRIMAVERA - An old weight watchers favorite salad with plenty of fresh vegetables . . . cauliflower, broccoli, cherry tomatoes and red onions . . . chopped fresh basil.
There are as many vegetables in this tasty salad as there is pasta but you won't miss it. Its fabulously tasty with a beautiful punchy homemade Italian dressing and Parmesan cheese!
MACARONI COLESLAW - A delicious mash-up of two summer classics, this Macaroni Coleslaw is loaded with plenty of texture and great flavors!
Not to mention crunch! I do love crunch in a salad, don't you? I also love color! This tasty combination can be as colorful as you like, depending on the coleslaw mix that you use.
FIVE RULES TO FOLLOW WHEN MAKING PASTA SALADS
1. Always make sure to use the right type of pasta shape for your particular salad. This depends on the dressing you are using. A vinaigrette dressing is suited to almost any shape, but if you are using a creamy dressing you will want to use a pasta which will hug onto and hold the dressing.
2. Take care not to over cook the pasta, or under cook the pasta. Remember your pasta will absorb some of the dressing and soften a bit upon standing, so you want your pasta to be cooked just to al dente. Crunchy under-cooked pasta is never good any time. Follow the directions included on your package of pasta to get it right!
3. Make sure you season your pasta right, which means cooking it in salted boiling water, and then tasting it when its done. If you think it needs a bit more salt or pepper then add it. Just be careful not to add too much. You cannot remove what is already done.
4. Unless otherwise directed do not dress your pasta salads while the pasta is still warm. Warm pasta will soak up all of your dressing and leave you with a dry pasta salad. You can add half of the dressing while it is still warm, but hold off on adding the remainder until the salad is completely cold.
5. Take care not to make your salad too far in advance or you will end up with a bowl of soggy pasta. Making it on the day you are actually going to serve it is a great rule of thumb to follow.
If you follow these five rules there is no reason why your pasta salads can not all be delicious and popular at any gathering!
One final rule, less is more! Don't be tempted to go overboard with either the dressing or the add ins!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
When I first moved over here twelve years ago . . . there were some things that you just couldn't find. Things like Betty Crocker cake mixes, Marshmallow Fluff, and Skippy Peanut Butter, amongst other things. You never know what you will miss until you can't have it any more . . .
Over those years I have had to learn to adapt some of my favourite recipes to use other ingredients that are available over here . . . but there were still some things that you just couldn't adapt no way . . . no how. I used to bring back oodles of stuff each time I went over to Canada to visit my family. Todd used to do a lot of moaning about that . . . but I just reminded him of how he would feel if he couldn't get marmite anymore!
Pork and Piccalilli Pies, Cheese and Caramelized Red Onion Muffins and Mustard and Horseradish Beef Cobbler
Friday, 18 September 2015
The Rugby World Cup 2015 commences today, Friday the 18th of September and will be hosted this year on home soil. The England team need the support of home fans and whether you're watching from home or make it along to the hallowed grounds of some of ruby's most inspiring pitches, you'll need some very English sustenance to keep you going. To that end, The English Provender Co has come up with some of the best recipes for snacks and nibbles to watch each match, beginning with these delicious Pork and Piccalilli Pies!
Who doesn't love a Cadbury's Creme Egg or two at this time of year! Does the Easter Bunny ever bring enough? I think not. Cadbury has teamed up with Georgia Green of Georgia's Cakes to develop three beautiful recipes for your Easter Bakes using their fabulous Cream Eggs!
*Cream Egg Layer Cake*
Serves 20
Ingredients:
5 Cadbury Creme Egg halves to decorate
250g butter (1 cup)
250g caster sugar (1 1/2 cups)
225g self raising flour (1 1/2 cups plus 2 TBS)
25g cocoa powder (3 1/2 TBS) sifted
1 tsp vanilla paste
For the buttercream:
150g softened butter (2/3 cup)
60ml milk (1/4 cup)
425g icing sugar (3 1/4 cup)
75g cocoa powder, sifted (2/3 cup)
For the chocolate drips:
50g double cream (3 1/2 TBS)
40g dark chocolate (1 1/2 ounces)
You will also need:
meringue kisses
Method:
For
the cake, melt the butter and whisk together with the caster sugar.
Add the eggs and mix through, then add the flour and mix until
incorporated.
Line 2 six inch round cake tins with
baking paper. Divide the batter equally amongst them, and then bake at
180*C/350*F/ gas mark 4 for 30 to 40 minutes until they spring back when
lightly touches and a toothpick inserted in the centre comes out
clean. Leave to cool on cooling racks.
To make the butter cream, beat together the icing sugar, cocoa powder, butter and milk until the mixture is light and fluffy.
Level
each cake off on the top and carefully cut in half through the middle
so that you have 4 equal layers. Save one of the bottoms to be used as
the top layer.
Place a layer on a cake plate and
spread with a layer of butter cream. Place a second layer on top, and
spread with butter cream. Repeat with a third layer. When you get to
the fourth layer, make sure the top layer is face down so that you have
the flattest side on top, Spread butter cream over the whole cake.
Scrap off any excess buttercream and leave in the fridge/freezer until
it is set firm.
Heat the cream and pour
over the chocolate, mixing until it is melted and thoroughly combined.
Pour this melted chocolate mixture over the cake, pushing it towards the
edges with a palatte knife and allowing it to drip down the sides.
*Cadbury Creme Egg Cheesecake*
Makes 1 8-inch cheesecake
Ingredients :
10 Cadbury Creme Eggs
6 mini Cadbury Creme Eggs
150g digestive biscuits (1 2/3 cups graham cracker crumbs)
75g melted butter (1/3 cup)
750g full fat cream cheese (26 1/2 ounces)
150g icing sugar, sifted (1 cup, plus 2 1/2 TBS)
1 vanilla pod
300ml double cream (10 1/2 fluid ounces)
White chocolate melted
Dark chocolate melted
Caramel sauce
You will also need:
8 inch cake ring or spring form tin
Acetate
Line the inside of the tin or ring with acetate. This will make it easier to remove the cheesecake after it has set.
Crush
the digestive biscuits into fine crumbs and stir in the melted butter.
Press into the bottom of the prepared ring/tin, pressing to compact
well. Place in the refrigerator to chill.
Chop five of the creme eggs into small chunks and set aside.
In a bowl beat together the cream cheese, caviar from the vanilla pod and sifted icing sugar.
In
a separate bowl, whisk the double cream just until it begins to form
soft peaks. Gently fold the cream into the cream cheese mixture to
combine. Mix in the reserved chopped cream eggs.
Take
the tin out of the refrigerator. Cut the remaining creme eggs in half,
length ways and arrange them facing out around the sides of the tin.
(Use the goo to help them stick.) Pour the cheesecake mixture in and
smooth the top with a spatula or palette knife.
Chill in the refrigerator for at least 1 hour.
*Cracking Creme Egg Macarons*
Makes 20 - 25
Heat oven to 135*C/275F/gas mark 3. Bake the macarons for 10 to 12 minutes.
Make
the filling by heating the cream and pouring it over the chocolate.
Stir to melt the chocolate and combine well together. Leave the ganach
to cool and thicken, stirring every now and then.
Once the macaron shells have cooked, remove them from the oven and leave to cool completely before removing them from the tray.
Heat a knife in hot water and slice the Cadbury Creme Eggs widthways into 5 to 6 circular pieces.
For a handy printable of all three recipes please click here. Make sure you pick up some extra eggs just for munching on! They are available in several different sizes. It wouldn't be Easter without them! Happy Easter!
Can you guess what day this is? You are right! It is Meals of the Week Day! The day when I gather together and share with you all the meals that I have cooked or eaten over the past week.
You have all said that you enjoy these posts, and I actually find this very helpful myself, for a few reasons. One if helps me to look back on how I have been eating and perhaps make some changes in future weeks, and two, it helps me to plan my meals for the week ahead.
The temptation when one lives by themselves is to not cook, or to eat out of cans, bottles and boxes. Frozen dinners, ready meals, etc. I don't want to be that person. Already prepared food is quite expensive for one thing, and it is usually filled with salt, fat, sugar and a lot of other things I don't really want to be eating.
When I lived in the UK, eating small was a lot easier actually. The UK is the King of the Ready Meal! They have it down to an art and some of them are really quite good. Marks and Spencer is the best at it. I used to love LOVE shopping there. Their ready meals were fabulous and did I live in the UK, I would probably eat more of them.
I discovered this American couple on YouTube this week. The Magic Geekdom. They had a whole video dedicated to shopping in M&S. Do check it out if you are interested. They were huge fans. they made me feel quite homesick, and they were in the Chester M&S also, the one I used to shop at.
In any case, ready meals here in Canada cannot compare to M&S. I cook for myself all the time. I might cheat every now and then and buy a rotisserie chicken, but who doesn't!
In any case these are the meals that I cooked for myself, or was treated to over the past week. I ate out twice and had dinner at my sister's on my Brother in Law's birthday, so not everything was cooked at home. I have provided recipes for those alternatives in the place of the restaurant food that are equal to or better then most of the restaurant food I had.
SUNDAY May 28th, Grilled BBQ Chicken
Usually on Sundays I go to my sister's for Sunday dinner. This week I had everyone here so that my sister could have the treat of going out golfing with her husband Dan. Because I had church in the morning, I kept it really simple with some Grilled BBQ Chicken.
I also made a Herbed Potato Salad. I had some baby potatoes that we had bought at Costco the other week that I wanted to use up and had everything in house ready to do it. Its a very simple salad I think. Must easier than the mayonnaise type. It has a vinaigrette and herb dressing that you toss the warm potatoes into. They soak up all the lovely flavors. Light and delicious.
We also enjoyed a mixed salad and some garlic bread sticks from the store. (DON'T! Essentially they were hotdog buns coated in garlic butter. Not that great. Very bready.) For dessert my sister had brought over a Sugar Free Apple pie. Yummy!
MONDAY, May 29th - Dinner Salad
On Monday I made myself a dinner salad using some of the leftover grilled chicken from the night before. I used fresh iceberg lettuce I had cut into chunks, then added some diced avocado, boiled egg, cucumber, tomato and red onions. I added some boursin cheese that needed using up as well.
I topped it off with a lush homemade Honey Mustard vinaigrette dressing and turned some of those bad bread sticks into some tasty garlic croutons. This was very good and very filling. It was quite warm on Monday as well, so having a salad was a wise choice.
TUESDAY, May 30th - Ham and Cheese Bow Ties
I decided to make myself a delicious casserole using some cooked ham that I had in my freezer, leftover from Easter. I had cubed it and froze it in one cup sized packages. Just the right size for the smaller family to use in casseroles like this one.
Cooked bow tie pasta is tossed together with the cooked ham in a rich and creamy, cheesy, garlicky sauce. Its delicious served with some steamed vegetables on the side.
Wednesday nights I always go out to dinner with my dad and his friends. Lately it has been just one of them. Dad likes me being there. His hearing isn't what it should be these days, even with his hearing aid so he thinks I am good company for his dinner companions.
Dad had the spaghetti with meat sauce, but he said there wasn't any meat in it. I think they probably need to stir their sauce before they ladle it out. The meat had probably all sunk to the bottom of the saucepan.
Hazel and I had the one piece fish and chips this week, but in all honesty, this homemade New England Haddock Burger would have been much better. Crisp haddock fillets dipped in a buttermilk batter and fried until crisp and perfectly cooked. Served on a toasted roll with some pickles and tartar sauce. Very Yummy!
THURSDAY, June 1st. - True Newf Poutine, copycat
Eileen had the Apple Capital Burger - It consisted of a grilled Beef patty on a bun with Cheddar cheese, some grilled apple, red onion, mayo & homemade apple Butter. She also had chips. She really enjoyed the burger and it looked very good.
Tim had his usual fish and chips. It came with coleslaw and tartar sauce. I am not a fan of their tartar sauce myself. They add mustard to it. Not my cup of tea.
They each enjoyed an ice cream for dessert. Jonny's is known for its ice creams. They had small ones in a cup and they were huge. I would hate to see how big the large one is!
FRIDAY, June 2nd - Pizza at my sister's
Friday was my brother in law Dan's birthday so my sister had us all over for homemade Pizza, salad and cake. My sister makes a great homemade pizza. The cake was a double chocolate that she makes which has pureed dates in the batter and a chocolate cream cheese frosting. Very yummy.
I have taken the liberty here of linking to my homemade School Cafeteria Pizza. This is one of the best pizzas to make at home. The crust is a pourable crust. Easy peasy. I like to use my homemade pizza sauce which took me years to hone to perfection. We enjoy it topped with pepperoni, bacon, peppers, sausage, olives, etc. Delicious!!
Of course the best part was being together as a family to celebrate a special occasion!
SATURDAY, June 3rd - Easy Chili Mac & Cheese
This is one of my favorite chili casseroles. It is a bit of a cheat. It uses boxed macaroni and cheese, a can of beef chili and a few other bits. It does make four servings, but freezes well. I break the cooked casserole down into four single servings and freeze three. Its always nice to have something like this in the freezer ready to pull out on those days when you know you are going to be super busy.
This was really delicious with a tossed salad on the side and some crackers. I don't know why, but I always like crackers with chili.
And there you have it, these were my meals for the past week. My lunches were quite simple, usually a sandwich or some toast. I had a really tasty tomato sandwich for my lunch yesterday! (On rye bread with some Kewpie mayo! Yum!) Breakfast is usually cereal or a muffin. This week I enjoyed homemade Honey Cornbread Muffins. Double yum!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
Thanks so much for visiting! Do come again!
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